Soups

S is for soup, or in Tuscany Z is for zuppa-any soup served over bread, as most are. They can vary widely from the simplest clear broth with fresh herbs used to boil a chicken, to zuppa di agnello in which there is only enough ‘zuppa’ left to soak the bread under a rich stew of lamb and tomatoes. The key to ordering or cooking a good Tuscan soup is the season-check the market for best buys and choose your recipe accordingly. In Tuscany it is stale bread that thickens soups, not flour or pasta and usually a jug of olive oil is served as dressing.